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Giblet Stock for Gravy

Posted By On November 16, 2010 @ 8:36 am In Holidays,Miscellaneous

Recipe provided by University of Illinois Extension.

Ingredients

  • 2 teaspoons olive oil
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, coarsely chopped
  • Neck and giblets from turkey
  • 2 1/2 cups water
  • 1 (14 oz) fat-free, reduced sodium chicken stock
  • 1 teaspoon whole peppercorns
  •  
  • 1 teaspoon dried thyme
  • 1 bay leaf

Directions

In a large, heavy saucepan, heat oil over medium heat. Add carrots, celery, onions and turkey neck and giblets. Cook, stirring occasionally, until well-browned, about 15 minutes. Add chicken broth, water, peppercorns, thyme and bay leaf. Bring to a boil, immediately reduce heat to a gentle simmer, partially cover the pan and continue cooking for one hour. Strain, skim off any fat. Reduce to 2  1/4 cups stock for gravy, soup or stuffing.

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